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Pumpkin Custard Recipe


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     Pumpkin Custard

Category   Desserts - Breads
Sub Category   None

cup pumpkin puree
1 cups whole milk
2 large eggs
1 tsp vanilla extract
cup coconut sugar tsp salt
tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
2 tsp cornstarch
1/4 tsp salt

Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin, eggs, milk and vanilla. In another bowl, stir together the coconut sugar, cornstarch, spices and sea salt.
Sift sugar mixture into the pumpkin mixture. Stir batter with a whisk until combined well. Pour into four cup custard cups.
Place cups in a 9 x 11-inch baking pan and add Add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and lightly browned. Transfer cups to a wire rack to cool.
Serving Suggestions
Top with a little whipped cream and sprinkle with cinnamon. Chopped toasted pecans are also a great addition.

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